Bacon Carbonara

By cmschnettler

Ingredients

• 1/2 cup diced applewood-smoked bacon
• 2 cups creme frache
• 2 large egg yolks
• 1 teaspoon freshly ground black pepper
• fine sea salt
• 8 ounces dried linguine
• 1 cups freshly grated Parmesan cheese plus more for garnish
• 4 tablespoons thinly sliced fresh chives

Details

Adapted from gq.com

Preparation

Step 1

Bring a large pot of salted water to a boil over high heat.

Meanwhile, sauthe bacon in a large skillet over medium-low heat until crisp, about 10 minutes. Add the cr frae and bring to a simmer. Whisk the egg yolks into the sauce. Add the black pepper and season to taste with salt.

When ready to serve, cook the linguine in the boiling salted water until al dente. Drain the pasta and add it to the sauce. Stir in 1-n cups of the Parmesan cheese and chives; let stand for 1 minute to allow all the flavors to blend.

Using a meat fork or carving fork, twirl a quarter of the pasta (for each serving) and place each swirl of pasta in the center of 4 bowls. Spoon some of the sauce over and around the pasta and top with more grated Parmesan cheese, as desired. Serve immediately.